This is a recipe that I did a few years ago for Shavout – and will be doing again this year for the first night meal. It is light and delicious - perfect for these late night Yom-Tov meals. – If you missed it the first time – here is the recipe again. Sarah
Whats For Dinner TONIGHT? Creamy Thai Chicken Soup
So I am a little bit cooked out after this past Shavout holiday. Don’t get me wrong I had a really terrific holiday, but boy did I work overtime! Thank you Hashem for Clara who quietly cleans up after me regularly in the kitchen.
For Shavout, besides the traditional day Dairy Meal that I served to my good friends the Libermans and Konigsbergs, I decided that the night meal for my neighbors the Eisenbergs should be fun and different so just because I am slightly obsessed lately, a Thai/Chinese theme was on the menu.
Now I know usually the rule of thumb is NEVER try a NEW recipe on your guest for the FIRST TIME –and that was exactly what this Thai Creamy Chicken Egg Noodle Soup was – A recipe that I had been eyeing for the last few weeks and really wanted to try. For me I love when there are fresh guniea pigs to test my new concoctions on
Also this was the Eisenbergs – they are used to my experimentation by now and I had a really delicious roast for the main course as Back up!
This hobsession (hobby/obsession) I have with Thai food goes back a few years ago when I was in Israel and my Aunt Nadia had a Sheva Brachcot for her son by her neighbor’s house, who were English Doctors that grew up in Thailand and made a killer meal that I can still taste today. Seems impossible right – yummy and Thai food – and kosher.. But really I’m telling you it was outstanding.
Kosher Thai food -I can pretty much say in America is basically non-existent. Where in Israel, you will find items on the menu that are Thai inspired in the most popular restaurants. One of my favorites is the Israeli Thaliandi Salad that I literally stole from my frequent trips to Israel and incorporated into my old restaurant’s menu. A huge hit with those customers who were daring enough to try it, but not a best seller until I took it off the menu. Then of course, Murphy’s Law it was the most requested item – go figure?
Because of the rarity of Thai inspired kosher food for me to sample, I am constantly feeding my cravings for its yummy delights, by tweaking recipes that I find randomly in magazines and cooking shows. During my last few years of experimentation with Thai food, I have come to love using coconut milk and peanut butter in really interesting ways. It almost seems that every great Thai recipe that I have ever tried has those two items listed in the ingredients. Now the truth is that a lot of times I find Thai and Indian food very similar and tend to mesh those two region cooking styles together. So if you are familiar with any of these cooking styles I hope you can forgive my very liberal (but delicious) interpretations.
The coconut milk or coconut cream is a great ingredient that gives me creamy sauces, or a creamy base for meat or fish dishes that would otherwise call for dairy. For those of you who are wondering, NO it does not make your dish taste very coconutty. –it does have a hint ever so subtle that if you did not know it had coconut you would never guess.
The peanut butter is a fantastic surprise as a great ingredient to use when cooking anything other than desserts. Peanut butter gives every dish a great nutty robust flavor, adding thickness and gorgeous color to every sauce, soup or stir fry.
I served this Thai Creamy Chicken Egg Noodle Soup and the Eisenberg’s licked their bowls clean! I really knew it was a hit when my 19 month old daughter was devouring my husband’s soup and grunting for more when she was down to the last spoonful. I wish I could have taken a picture, people sometimes can’t believe that this almost two year old eats anything other than noodles and cheese (which she does too in abundance –don’t worry)
I will say that this soup, because of the egg noodles is really not good for more than two days in your fridge. I haven’t tried to freeze it, but I think I can safely say, don’t do it – the egg noodles just won’t be a good thing frozen. As long as you have all the ingredients in the house – this soup is super-fast and easy to make and does not need a long time to cook like traditional chicken soup.
For me this week, even though I just had it, it’s What’s for Dinner Tonight! – Try it and let me know how your family loved (or hated) it.
Thai Creamy Chicken and Egg Noodle Soup
1 tbsp. extra virgin olive oil
1 garlic clove, finely chopped
2 skinless boneless chicken breasts, chopped (I used chicken necks the 2nd time I made it to great results)
½ tsp. turmeric
½ tsp. dried cilantro
Dash of cayenne pepper
1 cup coconut milk or creamed coconut ( I always use the Roland Brand)
3 cups vegetable or chicken stock
2 tbsp. crunchy peanut butter
1 cup thread egg noodles, broken into small pieces
2 small scallions, chopped
Kosher salt and black pepper to taste
Heat the oil in a soup pot and fry the garlic for 1 minute until lightly golden. Add the chicken and the spices. Stir-fry for 3-4 minutes. Then add the coconut milk and the chicken stock. Mix well and let simmer for about 5 minutes. Then add the peanut butter, mix well until melted and then add the egg noodles. Cover the pan and let simmer for 15 minutes. Add the scallions and season well with salt and pepper and cook for an additional 8-10 minutes. Serve hot with a garnish of toasted coconut or Chinese noodles.
Want to try cooking beef in an altogether new and oh so flavorful way? The ‘big four flavors’ of Thai cuisine (sweet, sour, salty, and spicy) marry extremely well with the richness of beef, providing plenty of taste without overwhelming the naturally robust flavor of the meat. And the marinades/sauces that make up these dishes are good for you too: low in fat and calories, but very high in taste – a perfect complement to the health benefits of beef.